Ingredients
Scale
- 1/2 Tablespoon butter
- 1 red onion, peeled & chopped (about 1 cup)
- 2 cloves of garlic, peeled & chopped
- 1 small zucchini, chopped (about 1 cup)
- 1/2 cup sweet bell pepper
- 4 cups chicken or vegetable broth
- 1/2 cup chopped fresh green beans
- 1 carrot, peeled & sliced (about 1/2 cup)
- 2 – 3 fresh garden tomatoes (about 1 cup after peeling, coring & chopping)
- 2 cups cooked white beans
- 1 – 3 Tablespoons of fresh chopped herbs
- 1 bay leaf
Instructions
- Heat a large saucepan over medium heat. Add the butter and melt, then add the onion and garlic and sautee until the onion is soft and translucent. Add the zucchin and bell pepper and sautee for a couple minutes longer to soften the vegetables.
- Add the broth, green beans, carrots, tomatoes, white beans, herbs and bay leaf. Cover and reduce heat to simmer. Cook for 15 – 20 minutes to soften the carrots and beans and blend the flavors.
- Remove the bay leaf and serve hot.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.